View/Open

Date

Author

Metadata

Abstract

Antioxidant evokes numerous health benefits to the consumer as well as stabilisation
of the beverages flavours. Therefore, this paper provides detailed information on the application
of
Monascus purpureus
IHEM LY2014
-
0696
in combination with vario
us malts in brewing
antioxidant rich beverage (ARB). Starter culture Angkak was prepared by solid state
bioprocessing (SSB). Single infusion method of mashing was used. Physicochemical parameters,
volatile compounds, DPPH (2, 2
-
diphenyl
-
1
-
picrylhydrazyl) r
adical scavenging activity and
fermentability of the wort were evaluated. Distillation procedure based on pycnometry technique
was use to quantify the alcohol content (%ABV).
Fermentability of the wort was found to be
97.6
±
0.46% whilst %ABV
was equal to
5.42
±
0.03
. It was observed that ARB showed a
strong DPPH radical scavenging activity of 1.00
×
10
–
4
mol
×
equ (R
2
=
0.91) whereas
3.43
×
10
-
5
mol
×
equ (R
2
=
0.81) for wort. The strong antioxidant activity (AOA) is thought to
be caused
by pigments produced by
M.
purpureus
IHEM LY2014
-
0696 and other compounds
originated from the malts and hops utilised in brewing ARB. A total of 4 volatile compounds
were identified in the present study.
Incidence of microbial load ranged from
2.14
±
0.04
×
10
7
and 0.8
±
0.1
×
10
5
for
M. purpureus
IHEM LY2014
-
0696 and bacterial respectively was
observed in the ARB. This study contradicts some previous ones, as the ARB brewed did not take
the red pigment produced by the
M. purpureus
. Panellists generally ex
pressed their acceptance
for the ARB as they assessed it as a new product, moreover, taking account its health benefits.